Red mullet flan with custard

    (1)
    1 hour 40 min

    This red mullet flan with custard sauce is an elegant starter for a festive meal. It takes time to prepare but you can, in fact you should, prepare it the day before so the flan has time to set.


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    Ingredients
    Serves: 6 

    • 1 red pepper
    • 150g rocket leaves
    • 1 teaspoon butter
    • 200g fresh red mullet
    • 2 eggs
    • 200ml single cream
    • 50g Parmesan cheese
    • 200ml milk
    • 6 fresh basil leaves
    • salt and pepper
    • Parmesan cheese for serving
    • rocket leaves for serving

    Method
    Prep:1hr  ›  Cook:40min  ›  Ready in:1hr40min 

    1. Preheat your oven to 150 C / Gas 2.
    2. Wash and cut the pepper in half, remove the seeds. Place on a baking tray in the oven for 10 to 15 minutes. Remove the skin and puree the pepper.
    3. Add half of the rocket leaves to a frying pan with the butter and cook over low heat till the leaves are wilted. Chop the leaves.
    4. Separate the eggs. In a blender or food processor process the red mullet filets with the chilled cream and the egg whites till smooth.
    5. Season with salt and pepper and divide the mixture in two.
    6. To the first half of the mixture, add the pepper puree. To the second half, add the rocket sauce.
    7. Distribute the pepper mixture over 6 well greased ramequins. Gently compress it and top with the rocket sauce.
    8. Place the ramequins in a large baking dish and add enough water to the dish so it comes up about halfway to the side of the ramequins. Bake in the preheated oven for 30 minutes.
    9. Let cool to lukewarm then gently unmould the ramequins onto serving plates. Refrigerate for at least 12 hours.
    10. For the custard whisk the egg yolks with the parmesan.
    11. Bring the milk and basil leaves to the boil in a saucepan.
    12. Remove the basil leaves and slowly pour the hot milk into the egg/Parmesan mixture while whisking with a hand mixer. Pour mixture back into the saucepan and simmer till thickened, stirring constantly.
    13. Leave to cool, then refrigerate in an airtight container.
    14. Add the remaining rocket leaves to a saucepan and cover with salted water. Bring to the boil and cook for 3 minutes.
    15. Fill a bowl with ice cubes. Remove the rocket from the boiling water and add the rocket leaves to the bowl filled with ice cubes. Drain.
    16. Mix the rocket leaves with olive oil and salt. Pour into a chinois or a sieve and press to remove any excess liquid.
    17. To serve, grate some Parmesan onto each plate. Place a flan on each plate upside down, with the smooth surface facing up. Decorate with 2 rocket leaves.
    18. Drizzle each flan with 1 teaspoon of rocket sauce.

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